Process of making artificial cream.



UNITED STATES PATENT OFFICE.

HERMAN C. BECKMAN AND GEORGE E. DYCK, OF CHICAGO, ILLINOIS, ASSIGNORS TONATIONAL SYNTHETIC PRODUCTS 00., OF CHICAGO, ILLINOIS, A CORPORATION OFNEW JERSEY.

N0 Drawing.

To all whom it may concern:

Be it known that we, HERMAN C. BECK- MAN and GEORGE E. DYCK, citizens ofthe United States, residing at Chicago, .in the county of Cook and Stateof Illinois, have invented a certain new and useful Improvement inProcesses of Making Artificial Cream, of which the following is a full,clear, concise, and exact description, reference being had to theaccompanying drawings, forming a part of this specification.

O'ur invention relates to a method or process of making creamartificially, and its object is to provide a simple, practical andeffective method of making cream or the like, so that the product shallbe a very close resemblance to, if not in fact substantially identicalwith natural cream, and shall be pure, healthful and wholesome in everyrespect, and capable of being utilized for all the purposes for whichnatural cream can be used, and at the same time the process is verycheap and expeditious.

In accordance with our invention we provide certain ingredients, prettylargely the natural ingredients of cream, and we mix and manipulatethese in such a way as to form the cream. We may take, for example,

beef fat, or in lieu thereof, butter fat, animal or vegetable oils, suchas 'oleo, olive, cotton-seed or peanut oil, or a mixture of the two,together with either full milk, condensed milk, milk. prepared with milkpowder, or skim milk, and milk sugar or any other sugar or glucose, andlecithin. if

' desired, and these we will combine in suitable manner, onesatisfactory method of which we find to be as follows: We heat the oil,beef or butter fat, and then dissolve the lecithin'in the oil (iflecithin be used), the lecithin being soluble in such fat, The

milk sugar or other sugar is dissolved in the milk, in full milk or skimmilk, whichever may be used. These two mixtures are then united, as forexample by pouring-both of them into a container provided with somesuitable agitator and surrounded by a steam or hot water jacket, or.having some other suitable agitating and heating arrangement. We find itdesirable, although not essential to put the milk with the sugardissolved in it into the container first and then heat thatmixture tostart the agitator,

and. then pour inthe'fat or oil solution with;

Specification of Letters Patent.

PROCESS OF MAKING'ARTIFICIAL CREAM.

. the lecithin dissolved in it, the same having been previously heatedto bring it to a liquid state. Then 'the entire mixture is pasteurizedand then emulsified. It is then taken out and cooled, preferably byrunning it through some suitable cooler or cool ing apparatus. To thismixture after cooling we preferably, though not necessarily, adda'certa-in amount of starch. However, the use of this particular agentis not an essential feature of our process, as we may use any one ofvarious agents to produce the result desired in this respect, which isthat of binding the ingredients together to prevent separation, or ofstabilizing the product. For instance, we have used besides starch,rennet and other active ferments, gelatin, calcium sucrate, gumtragacanth,

gum arabic, Iceland'moss, Irishmoss, and

carragheen moss. The above agents also have a thickening effect. y

We have obtalned good results also by "merely oxidizing the productafter pasteurization, by blowing through it air or air containing ozone.In the step of oxidizing the product we find that ozone possesses aremarkable elliclency and produces a superior article due to 1tsstabilizing efl'ect.

\ This agent also has a thickening effect.

Patented July 11, 1916.

Application filed September 19, 1912. Serial No. 721,142.

The product made as above is palatable, I

and can be used in place'of natural cream .in all ways in which thelatter is used. The product made as above is also quite stable, the oilbeing so., thoroughly incorporated into the milk base that it does notseparate out under ordinary circumstances. We attribute this resultlargely to the use of starch or simllar agent, as described above, sincethe oil quickly separates on standing if it is attempted to make thecream Without using such an agent, which has the effect of binding thevarlous' ingredients together and so stabilizing the product. We find,however,

that under certain severe circumstances the agents or ingredientsmentioned above do not make the I product sufficiently stable. Forinstance, if the product is shipped a long distance by rail, as fromChicago'to St.

Louis, the oil is apt to separate from the milk base, due perhaps to thejarring in transit, rendering.- the product 'valueless. as cream. Tofurther bind the oil to the base, therefore, and to render the productsufiiciently stable to withstand rail transportation, We add casein,preferably in solution,

lution of bicarbonate of soda and added to the mixture at any timeduring the process, but preferably prior to emulsification. The finishedproduct is then ready for delivery.

If desired We can add some ingredient which will serve as coloringmatter, such ingredient being well known on the market.

fWe can then, if desired, add other ingredients Which are at timesdesirable to add.

For instance We can add any one or more, or all of the following:cholesterol, phytosterol, or lipochrome. These are all naturalingredients of cream and will serve to give the product more of theproperties of the natural article. These elements may be added either inaddition to or in place of lecithin. They are desirably added prior topasteurization. If desired We will also add,

. and thesewould also desirably be added prior to pasteurization, anyone or more or all of the glycerids of the following acids, to-Wit:acetic, butyric, caproic, caprylic, lauric, myristic, palmitic, stearic,arachidic and oleic, the same being ingredients of natural cream.

The cream made by this process willbc clean and pure, the whole havingbeen pasteurized and the various elements having been inspected andpurified as required by pure food laws, before they are used. It Will beseen that all of the ingredients used. With the exception of starch, arenatural ingredients of cream, the starch being simly used as a binder orthickener. The glycerid of butyric acid Will serve to flax or theproduct, it being one of the natural flavoring elements. The cream isthoroughly wholesome and palatable and resembles natural cream veryclosely, and can be used in all the Ways that natural cream can be,either as such, or by being manufactured into other products such asbutter, ice cream and pastry and the like.

It will be understood that changes and modifications can be made withoutdeparting from the spirit of the invention.

What we claim as our invention is:

1. The process of making artificial cream which consists in preparing amixture of an oleaginous substance, a milk base, adding casein,pasteurizing and emulsifying the whole, and subjecting the resultingproduct to the action of a binding agent.

2. The process of making artificial cream whichconsists in preparing amixture of an oleaginous base, a milk base, adding casein, pasteurizingand emulsifying the whole, and adding starch.

3. The process of making artificial cream which consists in preparing amixture of an oleaginous base, a milk base, adding casein in solution,pasteurizin'g and emulsifying the Whole, and adding starch.

4. The process of making artificial cream which consists in preparing amixture of an oleaginous substance and a milk base, pasteurizing andemulsifying the same, and subjecting the resulting product to the ac- 80tion of oxygen.

5. The process of making artificial cream which consists in preparing amixture of an oleaginous substance and a milk base, pasteurizing and.emulsifying the same, and 85 subjecting the resulting product to theaction of ozone.

In witness whereof, We hereunto subscribe our names this 5th day ofJuly, A. D., 1912.

HERMAN O. BEGKMAN. GEORGE E. DYCK.

Witnesses:

' A. MILLER BELFIELD,

A. L. JONES.

